Roasteries / Trunk Coffee
Trunk Coffee
Nagoya, Japan
TRUNK COFFEE JAPAN roasts on Probat and Stronghold machines with data-driven quality control, across three Nagoya locations — a roastery/bar, a craft-beer café, and a lab space.
6
coffees
Japan
base
Locations
Trunk Coffee Bar & Roastery
2-28-24 Izumi, Higashi Ward, Nagoya 461-0001, Japan
Trunk Coffee & Craft Beer
1-3-14 Kamimaezu, Naka Ward, Nagoya 460-0013, Japan
Trunk Coffee Lab
1-2-2 Iseyama, Naka Ward, Nagoya 460-0026, JapanCoffees
6 coffees
A fan favourite that sells out on every return: Diego Bermúdez's double-anaerobic washed Castillo, complex and elegantly fragrant with a layered, sweet finish.
Strawberry, lychee, sweet finish
Via exporter Clear Path, from Rodrigo Sánchez, known for experimental coffees: melon, watermelon, citrus, panela, sugar and microbes are added and the coffee ferments anaerobically 180 hours, then dries 20–25 days. Watermelon and melon fill the air from bag to cup.
Pineapple, lemon candy, tropical fruit, banana, chamomile
A bright, juicy natural with raisin, prune and florals; fruit-forward yet smooth and clean on the finish.
Raisin, prune, floral
Classic Yirgacheffe clarity: orange citrus, lemongrass aroma and a light, tea-like body.
Orange, lemongrass, tea-like
Sweet-tart grapefruit and cherry with black-tea florals and a hint of the dried-tomato note typical of Kenya.
Grapefruit, cherry, black tea
The Mierisch family's "Funky Natural": cherries are bagged under black plastic, sprinkled with water and fermented overnight in the sun before drying. Limoncillo, known for Javanica, placed second at the Cup of Excellence and is Rainforest Alliance certified.
Bing cherry, blackberry, apricot, cacao, cream cheese, woody spice